How to store and serve Prosciutto di Parma

How to store it

Deboned and vacuum-sealed, Prosciutto di Parma should last up to 6 months in the refrigerator or a cool place with a steady temperature of 40 to 46°F. Only bone-in Prosciutto di Parma can be hung and left at a room temperature of between 62 and 68°F for up the 12 months. Once you begin slicing the meat, if can stored in the refrigerator for up to a month, as long as you cover the exposed part with plastic wrap.

How to serve it

The skin around the prosciutto should be removed with a knife, little by little, when it is necessary in order to continue slicing the meat

The layer of fat around each slice should be white with stripes of pink and should not be removed.

It should be sliced cold.

The slices should be very thin.

The meat should be consumed soon after slicing.

Whole hams should be stored with cool areas.

The exposed area should be lightly rubbed with oil and covered with aluminum foil or plastic wrap.

What to serve with it

Best served by itself, sliced about 1/10th of an inch thick, with the surrounding fat.It also pairs well with: